Beef Burgers; Beef And Peppercorn Casserole; Classic Roast Beef; Thai Green Chicken Curry - Breville Avance BEF200 Instructions And Recipes Manual

Main course - Beef

Beef burgers

Makes 6
500g lean beef mince
1 onion, finely diced
1 X 60g egg, lightly beaten
⁄ cup fresh breadcrumbs
1
2
1 tablespoon Worcestershire sauce
2 tablespoons tomato sauce
1 teaspoon dried mixed herbs
Freshly ground black pepper
⁄ cup fruit chutney
1
4
2 tablespoons oil
6 rashers bacon, trimmed
6 slices canned pineapple, drained
6 hamburger rolls, for serving
Barbeque or tomato sauce, for serving
Garden greens, for serving
1. Combine beef, onion, egg, breadcrumbs,
sauces, herbs, pepper and chutney. Wet palms
of hands and shape into 6 even-sized patties,
refrigerate until required.
2. Heat oil in frypan on heat setting 'High Sear'.
3. Cook patties on each side until meat is cooked
through. Remove and drain on paper towel.
4. Add bacon and pineapple to the frypan and
cook until crisp and golden.
5. Place beef patties onto rolls and top with
bacon and pineapple.
Serve on hamburger rolls with barbeque or tomato
sauce and a selection of garden greens.
TIP
• Beef Patties are best made ahead of time and
chilled for several hours.
R10
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.

Beef and peppercorn casserole

Serves 4
1 kg chuck steak, trimmed and cut into 2cm cubes
2 tablespoons plain flour
1 tablespoon olive oil
30g butter
3 small onions, cut into wedges
2 sticks celery, sliced
⁄ tablespoon ground allspice
1
2
3 medium potatoes, peeled and cubed
1 large carrot, sliced
5 cups beef stock
2 teaspoons Worcestershire sauce
300ml sour cream
Potatoes, rice or pasta, for serving
1. Toss beef cubes in flour
2. Heat oil and butter in frypan on 'High Sear'
setting.
3. Add beef cubes and sauté beef until browned.
4. Remove beef from frypan.
5. Add onions, celery, allspice, and vegetables,
sauté until well browned.
6. Add stock and Worcestershire sauce. Cover
with lid and bring to the boil. Stir in beef cubes.
Recover with lid and reduce to a rapid simmer
on heat setting 6.
7. Simmer for 1 ⁄ hours or until tender. Stir in
1
2
sour cream just before serving.
Serve with potatoes, rice or pasta.
Main course - Beef
(continued)

Classic roast beef

Serves 4
1.5 kg boned rib roast
Freshly ground black pepper
2 cloves garlic, crushed
1 tablespoon olive oil
Gravy, for serving
1. Rub outside of meat with combined pepper,
garlic and olive oil.
2. Preheat frypan on 'High Sear' setting. Place
prepared beef into frypan and sear on all sides.
Cover with lid, reduce to heat setting 4-6 and
cook for a further 11/2 hours or until cooked to
desired doneness.
3. Remove and cover with foil and allow to stand
for 15 minutes before carving.
GRAVY
2 tablespoons plain flour
⁄ cup red wine
1
4
1 cup vegetable stock
2 cups beef stock
1 tablespoon English mustard
Salt and pepper, to taste
1. Drain excess fat from the frypan. Reduce to
heat setting 2-4. Stir flour into pan residue,
cook for 1-2 minutes. Increase to heat setting
6-8 to lightly brown flour.
2. Reduce to heat setting 4-6. Gradually add
wine, stock and mustard.
3. Increase to heat setting 'High sear' and stir
gravy continuously until it comes to the boil,
reduce heat and simmer 3-4 minutes until
gravy thickens. Season to taste and serve.
NOTE: ALL RECIPES USE AUSTRALIAN STANDARD MEASURING CUPS AND SPOONS.
Main course - Chicken

Thai green chicken curry

Serves 4
1 tablespoon vegetable oil
1 brown onion, diced
1 teaspoon crushed garlic
1 teaspoon diced ginger
1 ⁄ tablespoons Thai green curry paste
1
2
800g skinless chicken thigh meat, diced
1 cup chicken stock
2 x 200g cans coconut cream
200g bamboo shoots
1 punnet cherry tomatoes
⁄ cup coriander leaves
1
3
Steamed jasmine rice, for serving
1. Heat oil in the frypan on 'High Sear' setting.
Add the onion and cook until golden.
2. Add the garlic, ginger and curry paste and
cook until the oil separates from the curry
paste.
3. Add the chicken and toss in the curry paste
mixture, add the stock and half the coconut
cream.
4. Cover with lid and bring to the boil then reduce
to heat setting 2-4.
5. Simmer the curry with the lid on for 20
minutes or until the chicken is cooked. Stir
in the remaining coconut cream, bamboo
shoots, cherry tomatoes and coriander leaves
ingredients and simmer for 5 minutes.
Serve with steamed jasmine rice.
R11